Dutch Rocket & Sweet Corn Perkedel with Chili Kecap Manis
Crispy Indonesian corn fritters with peppery Aeroveg Dutch Rocket — served with chili kecap manis for dipping, done in 25 minutes.
Perkedel jagung — Indonesian golden corn fritters — are the side dish that disappears from the table before everything else. This version folds in Aeroveg Dutch Rocket, whose peppery bite cuts through the natural sweetness of the corn and crisps up beautifully in the batter, creating little flecks of green throughout. Pair them with the quick chili kecap manis and you have a side that works alongside grilled fish, steamed rice, or simply on its own with cold drinks on a warm evening.
Method
- Make the batter. In a large bowl, combine corn kernels, chopped Dutch Rocket, eggs, flour, shallots, garlic, coriander, salt, and white pepper. Stir until a thick, scoopable batter forms — it should hold its shape when dropped from a spoon.
- Heat the oil. Pour cooking oil into a wide non-stick pan to about 1cm depth. Heat over medium-high until a small drop of batter sizzles on contact.
- Fry the fritters. Drop heaped tablespoons of batter into the oil, pressing down lightly to flatten into rounds. Fry in batches for 2–3 minutes per side until deep golden and cooked through. Avoid crowding the pan.
- Drain. Transfer to a plate lined with paper towels. Season lightly with extra salt while still hot.
- Make the dipping sauce. Stir together kecap manis, sliced chili, and lime juice in a small bowl.
- Serve. Arrange fritters on a plate with a small handful of fresh Aeroveg Dutch Rocket scattered alongside. Serve with the chili kecap manis for dipping.
Aeroveg tip: Aeroveg Dutch Rocket is peppery enough to hold its character inside the fritter rather than disappearing — chop it coarsely so you get visible pieces and distinct peppery bursts in every bite. The fresh leaves served alongside also cool the palate between dips.